I've tried the microwave method with those cups, but they almost always wind up overcooking the eggs to the point where they are more like a well done fried egg. It's almost impossible to keep a runny yolk but have the whites set in the microwave in my experience. I did however have some minor luck when trying out the "Stone Wave" cooker to make an egg. You just need to add a little water to it before adding the egg, and only cook it for like 30-40 seconds, then take it out of the microwave and let it rest with the lid on to finish cooking from the residual heat. The other concern when using the microwave is the eggs will often explode. If you carefully puncture the top of the yolks with a fork, that usually prevents it though.
There are also egg poaching pans, which are basically just egg steamers. You crack the eggs into little cups and place them into the pan with water at the bottom, then put the lid on and let them steam. These work pretty reliably, but I don't care for the way the eggs look when they come out of the cups.
I just simmer mine in a couple inches of water in an 8 inch nonstick frying pan on my stove. I bought a few tiny spice bowls at my local dollar store, and crack an egg into each one (in case the yolks break on any of them) then gently lower them into the simmering (not boiling!) water until they are done. Sometimes if I don't have enough water in the pan, I will have to ladle it over the yolks as they are cooking, but that's about it really. I don't do the vinegar thing personally since I don't like the flavor it imparts on the eggs.
I did see a genius trick though, to get rid of those loose egg whites that float around the water and foam up. One person online suggested straining the eggs in a fine mesh strainer first, which lets the runny parts of the whites drain off, leaving the firmer part intact. I haven't tried this yet though.